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Snowy Mountains celebrate food and wine

June 27, 2015 Food & Beverage No Comments Print Print Email Email

Winter is traditionally a time for comfort food, but forget stodgy casseroles and boring soups, this winter Lake Crackenback Resort & Spa is serving the season’s finest produce in a series of food-inspired special events.From June 21 – Truffle Festival

 The not-so-humble truffle is taking centre stage in Canberra and the Capital Region’s annual Truffle Festival which runs from now until to early August.

Lake Crackenback Resort & Spa joins the festival with a special menu featuring the sought-after Black Perigord truffle, harvested in the local region.

The three-course truffle menu includes an entrée of locally grown Alpine Way black truffle with angle hair, carrot, orange and watercress.  It is matched with a 2010 chardonnay from 42 Degrees South from Coal River, Tasmania.

The main course features 6+ wagyu sirloin, Alpine Way black truffle, gnocchi and a basil cream jus. It is matched with 2011 Two Hands ‘Sexy Beast’ Cabernet Sauvignon from McLaren Vale in South Australia.

A decadent dessert of valhrona chocolate tart and black truffle vanilla ice-cream tops off the meal.  Dessert is paired with a 2012 Glaetzer Bishop Shiraz from the Barossa Valley, South Australia.

The three-course truffle menu is offered in addition to the usual winter menu at Cuisine and is $80 (food only) or $105 with wine.

Friday 24 July – Cool Climate Dinner Series featuring James Viles from Biota Dining

 Celebrated and much-awarded chef James Viles will join with Lake Crackenback Resort & Spa’s executive chef Greg Pieper to present a truly unique menu that heralds the natural habitat of the Snowy Mountains.

The eight-course menu, matched with Tulloch Wines includes culinary delights like pear and blue cheese paper, dried trout jerky and smoked kangaroo sangers for starters.

Other courses include cured river trout with smoked roe and charcoal and spent lettuce, hen yolk with local truffles, toasted garlic and rye, rabbit with what it likes to eat, beef cooked in molasses with tree nuts and winter leaves and chestnuts cooked in burnt butter and honey finished off with a truly unique eucalyptus snow.

Bookings are essential for this special dining event.  All-inclusive tickets are $120 and available at www.lakecrackenback.com.au or by calling (02) 6451 3000.

Saturday 15 August – Cool Climate Dinner Series featuring Ben Willis from Aubergine Restaurant

 Highly regarded chef Ben Willis from Aubergine Restaurant in Canberra will join Lake Crackenback Resort & Spa’s executive chef Greg Pieper to serve up the second in a series of Cool Climate dinners at Cuisine Restaurant on Saturday August 15th.

The locally inspired menu will feature a creative take on an array of warming winter dishes in a six-course meal with matching wines from Eden Road Wines.

The evening will start with a selection of winter snacks including black pudding and chocolate cannoli and smoked eel with potato chip cheese biscuits.

Other courses include Snowy River trout; seared wagyu rump with Snowy Mountains truffle, walnut and parmesan; duck breakst with ricotta cannelloni, bredbo black garlic and mushroom dashi and beef short rib with fermented grains, roast onions and parsley.

The evening will conclude with brown butter ice cream, almond praline ganache and verbena mousse.

Tickets are $110 and are available from www.lakecrackenback.com.au or by calling (02) 6451 3000.

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